Lickity-Split Scalloped Potatoes

 
1 T. olive oil, plus additional for oiling pan
8 cups red skin potatoes, washed well, unpeeled, thinly sliced, and divided
1 cup red onion, finely chopped, and divided
1/4 cup nutritional yeast flakes, divided
salt and freshly ground pepper, to taste
2 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
paprika, to taste
 

Using a little safflower oil, lightly oil (or mist with oil) a 3-Quart casserole dish, and set aside. Layer approximately 2 cups of the sliced potatoes in the bottom of the prepared casserole dish. Sprinkle 1/4 cup of the chopped onion, 1 T. nutritional yeast flakes, and lightly season with a little salt and pepper. Repeat the layering procedure with the remaining potatoes, onions, and nutritional yeast flakes. Drizzle the 1 T. of olive oil over the top of the potatoes and then pour the soy milk over the top of the casserole. Sprinkle the top with a little paprika, to taste. Bake at 375 degrees for 60-70 minutes or until the potatoes are fork tender.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett